Yields : 12 Servings
3 pounds chicken wings
3 tablespoons unsalted butter, melted
2 tablespoon sesame oil
2 1/2 teaspoons garlic powder
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
For the sauce:
4 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh ginger, finely grated
1/3 cup honey
1/3 cup Sriracha sauce
1 tablespoon soy sauce
1 tablespoon fresh lime juice
1 tablespoon rice wine vinegar
1 teaspoon cornstarch
2 teaspoons sesame seeds, for garnish
1/4 cup fresh cilantro, chopped
- Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
- Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
- Visit Sweet and Spicy Sriracha Baked Chicken Wings Recipe @ bakerbynature.com for full instructions.